Kashmiri Pumpkin Curry
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 633
Sweet pumpkin in a creamy, richly spiced curry sauce and topped with crunchy pistachios. This comforting curry would be delicious served with rice or naan. Substitute butternut squash or even eggplant if pumpkin is hard to find!
recipe updated 28 Sep 2020
Ingredients
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- Ginger
- 1 ½ tablespoons
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- Fresh chilli
- ½
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- Cumin seeds
- 1 teaspoon
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- Coriander seeds
- 1 teaspoon
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- Pumpkin
- 4 kg
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- Coriander
- 7 g
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- Onion
- 2
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- Garlic clove
- 2
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- Cardamom pods
- 5
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- Butter
- 15 g
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- Sunflower oil
- 2 tablespoons
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- Ground turmeric
- 1 teaspoon
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- Paprika
- 1 teaspoon
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- Cinnamon stick
- 1
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- Vegetable stock
- 450 ml
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- Salt & pepper
- as needed
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- Double cream
- 120 ml
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- Pistacchios
- 50 g
Tools
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Food processor
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Stove
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Food processor bowl
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Frying pan
Step preview
- Add onion, garlic clove, ginger and fresh chilli to a clean food processor bowl
- Chop until fine
- Add cumin seeds, coriander seeds and cardamom pods to the onion mixture
- Mix briefly
- Add butter and sunflower oil to a clean frying pan
- Melt - medium heat
- Add pumpkin to the frying pan
- Fry until lightly browned - 5 min, medium heat
- Arrange in frying pan
- Transfer onion mixture to frying pan
- Fry until lightly browned - 5 min, medium heat
- Add ground turmeric, paprika and cinnamon stick to the frying pan
- Cook gently in frying pan - 1 min
- Stir in vegetable stock to the frying pan
- Season with salt & pepper to taste
- Heat until boiling
- Simmer until tender - 10 min, medium-low heat
- Stir in double cream, pistacchios and coriander to the frying pan
- Garnish with pistacchios and coriander
- Serve